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Bistro Eggs
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Bistro Eggs

Course Breakfast
Cuisine French
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • 2 6-inch small baking dish

Ingredients

  • 1 tsp olive oil
  • 2 tbsp heavy cream
  • 2 tbsp Gruyère cheese finely grated
  • 1 tsp very cold unsalted butter finely grated
  • 4 large eggs at room temperature
  • 1 sprig fresh thyme leaves stripped
  • Portuguese flor de sal or Maldon salt to taste
  • Freshly cracked black pepper to taste

Instructions

  • Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).
  • In a small bowl, stir together the cream, Gruyère, and finely grated butter.
  • Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.
  • Dollop the cream mixture evenly over the egg whites, avoiding the yolks.
  • Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.
  • Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.
  • Serve immediately, with buttered toast for dipping, if desired.